Eduardo Henrique Vieira Coelho de Sequeira, foi um naturalista, herpetologista, botânico e jornalista dos finais do século XIX e início do século XX.
Nasceu no Porto em 1861 e morreu em 1914.
Livro com 200 gravuras desenhadas por A. Xavier Pinheiro, J. d`Almeida, Juillerat, Mutzel, Prêtre, etc.
20 planchas de specimens e 10 phototypias segundo clichés da Exc. ª Snrª D. Marianna Relvas e dos Exc. Snrs. Carlos Relvas, J.M.Rebello Valente, Anthero d`Araujo, Emilio Campos e J.G. Peixoto.
Livro profusamente ilustrado, com todas as páginas impressas em policromia com motivos marinhos em fundo.
Litografias a cores de A. Lydon.
Fotogravuras em extra-texto de grande qualidade gráfica com motivos da etnografia do litoral (impressas na litografia Von J. Löwy, Wien, Viena de Aústria).
Inclui importante herbário marinho intercalado em extra-texto com os espécimens acondicionados em suportes e envelopes apropriados impressos com o seu nome cientifico, o local e a data da sua recolha.
De 15×22 cm (formato oblongo). Com 182 páginas.
Livraria CRUZ COUTINHO, editora
18, Caldeireiros, 20, Porto
1889
INDICE DOS TEXTOS
Dedicatória 5
Divagando 9
Banhos do mar 25
Natação 33
Soccorros a naufragos 39
As praias 43
Algas 71
lnfusorios 83
Foraminiferos 85
Polipeiros 87
Esponjas 93
Actinias 95
Medusas 99
Asterias 103
Echinodermes 107
Briosoarios 109
Molluscos 111
Cephalopodes 121
Annellideos 127
Cirripedios 131
Rotiferos 133
Crusfaceos 135
Aracnideos 143
Insectos 147
Peixes 151
Reptis 159
Aves 167
Mammiferos 173
Declaração 175
1 pack of Swordfish tail Selo de Mar
3.50 oz of watercress
0.17 oz of pickled lemon, diced
For the tomato pickles:
10 cherry tomatoes
50 ml of honey
50 ml of rice vinegar
Start by mixing the honey with the rice vinegar, add the tomatoes and set aside in the refrigerator for one week
Place the tomato pickles on a plate, arrange the lemon confit and the slices of swordfish tail. Add the watercress and season everything with the water from the pickles.
Junte o agrião e tempere tudo com a água dos pickles.
In addition to the Swordfish tail pack, we used the products of the producers, Quiosque da Natureza, Microgreens, Prata de Mel.
1 pack of Selo de Mar smoked amberjack belly
1 pack of Selo de Mar anchovy butter
6 thin slices of corn bread
0.05 oz of fennel
3 tablespoon of olive oil
Put the olive oil in a frying pan to a medium heat.
Add the corn bread and fry for two minutes or until golden and remove.
Put on a platter provided with absorbent paper to remove the excess of flat.
Dam one of the sides of the bread with anchovy butter
Finish with the amberjack belly and the fennel.
In addition to the smoked Amberjack belly and anchovy butter SELO DE MAR, we used the products of the producers: Prata de Mel and Vale das Dúvidas
1 pack of Selo de Mar tuna muxama
7.00 oz of mushrooms, cut in four
3.5 oz of asparagus, prepped and cut in half
2.8 oz of cheese, sliced
.4oz of grain bread, crumbled
1 shallot, chopped or ½ onion
1 tablespoon of butter
1 tablespoon of olive oil
Salt, as needed
Black pepper, as needed
3 tablespoon of olive oil
1 tablespoon of red wine vinegar
1 teaspoon of mackerel garum (optional)
1 teaspoon of honey
1 teaspoon of mustard
Salt, as needed
black pepper
Place all the ingredients in a tall cup and turn on a hand blender in medium speed until everything becomes homogeneous and reserve.
Place the butter and the olive oil in a frying pan and bring to medium heat. When the butter has melted, add the finely chopped shallot and quickly mix.
Add the mushrooms and sauté for another 4 minutes.
Add the prepped asparagus and sauté until they are “al dente”. If necessary add a drizzle of olive oil during the process.
Set the sauté on a plate, add the tuna muxama slices, cheese slices, grain bread crumble and finally drizzle the salad with the garum vinaigrette.
In addition to the tuna muxama and mackerel garum from SELO DE MAR, we used the products of the producers: Tiago Sena, I am Cheese, The Millstone and Prata de Mel
Photo: Mariana Motta Veiga
1 pack of Cuttlefish Roes
0.70 oz of chopped coriander
1 lemon, zest and juice
4 garlic cloves, sliced
olive oil
butter
Salt, as needed
Black pepper, as needed
Start by soaking the cuttlefish roes in cold water for 3 hours. Change the water every hour. Dry the roes very well and reserve
Bring a frying pan to a medium heat with a generous amount of olive oil (about 3 tablespoons).
When the olive oil is hot, add the cuttlefish roes previously soaked and dried
As soon as the sides start to brown, turn the roes over and add the sliced garlic and season with salt and pepper.
When the garlic starts to get fried, remove from heat, add butter, coriander, juice and zest of the lemon and mix everything until the butter melts.
Serve immediately.
In addition to the cured cuttlefish eggs from the SELO DE MAR, we used the products of the producers: Hortelão do Oeste and Vale das Dúvidas
Photo: Mariana Motta Veiga
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